Warm Cauliflower and Herbed Barley Salad

½ cup pearled barley
kosher salt
1 Tbsp. finely grated lemon zest
3 Tbsp fresh lemon juice
1 Tbsp Mayonnaise
1 tsp Dijon mustard
6 Tbsp olive oil, divided
freshly ground black pepper
1 head Cauliflower, cut into large florets
1 15-oz can gigante, corona or butter beans, Drained
½ cup flat-leaf parsley leaves, divided
2 Tbsp fresh tarragon leaves, divided

Place barley in a large saucepan; add water to cover by 2″. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 Tbsp oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Heat remaining 1 Tbsp oil in large skillet over medium heat. Add Cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 Tbsp water, cover, and cook, until just tender, about 2 minutes longer. Season with salt and pepper.

Transfer cauliflower to a large bowl; add beans, ¼ cup parsley, 1 Tbsp tarragon, reserve barley, and half of reserve dressing. Toss to coat, season with salt and pepper.

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, ¼ cup parsley, and 1Tbsp tarragon.